"Reduce the time it takes to make this all-time favorite dish and keep the potatoes firm and fresh with this tasty potato salad recipe! I use only one egg yolk and all three whites from the three hard-cooked eggs, but adjust to your own taste." — Peach822
Watch video tips and tricks
medium red potatoes, scrubbed
salt and pepper to taste
hard-cooked eggs, chopped
chopped fresh dill
This is the first time I used the pressure cooker to cook potatoes for salad. The potatoes turned out wonderful and was so simple to do, without cooking them in a large pot of boiling water. The rest of the salad recipe was right-on, and lends itself well to adjusting the ingredients to your personal tastes.
Made half a recipe (cooked two large potatoes) and cooked the potatoes in my Nordic Ware microwave pressure cooker for 8 minutes. There's no waiting for the pressure to rise and fall as there is in a regular pressure cooker, and it's great for preparing small quantities. The fresh dill is a nice addition to the mayonnaise-based dressing.
The recipe was very tasty! I left out the dill since my family doesn't care for it, but otherwise it was great. I used smaller yellow potatoes (a little bigger than an extra large egg) and set them for 6 minutes in my Instant Pot. They were still a little hard in the middle after the suggested amount of time. I put them back in the pressure cooker for another 4 minutes and they seemed perfect. Next time I will let them cook for 9 0r 10 minutes before quick release. I think it's just the difference between pots that made for this discrepancy.
* Percent Daily Values are based on a 2,000 calorie diet.
Pressure Cooker Potato Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 341
** Calories from Fat: 157
See how to make a Southern-style potato salad that you serve warm.
This creamy potato salad tastes delicious when chilled.
See how to make a classic potato salad with eggs, sweet pickles, and mayo.